Peas cooked with butter and lettuce is apparently a classic recipe, but it is a new one for us. Some versions call for whole lettuce leaves. This one, from Nigella Lawson’s Feast: Food that Celebrates Life, has chopped lettuce instead. Excellent with this week’s snow peas, green onions and Flashy Trout Back lettuce!
Serves 2
3 green onions
3 Tbsp. butter
1 drop of olive oil
1 small romaine-style lettuce (such as Flashy Trout Back)
2 c. shelled peas or snow peas
½ c. hot chicken or vegetable stock
Thinly slice the green onions and cook them in the butter and oil until soft. Shred or finely chop the lettuce and stir it into the green onions. When the lettuce is wilted add the peas and stock.
Cook at a lively simmer, uncovered, until everything is tender and the liquid is flavourful and reduced.
Whitsend Market Garden grows a broad variety of quality vegetables on a farm near Ottawa, Ontario. Join our CSA: buy your local food in advance and get baskets of delicious seasonal vegetables delivered to your doorstep from June to November. Whitsend Market Garden is on the cutting edge of traditional farming...